Food Facts for the Kitchen Front
Collective work
The perfect gift for yourself or someone else, this classy reproduction of a 1940's cooking manual combines time-tested wisdom with practical, no-nonsense recipes.
Start with a handful of recipes, add a dash of nutrition, a sprinkle of time-tested wisdom and bake for 70 years. Finish with a light dusting of nostalgic charm, and what you get is this beautifully reproduced facsimile of a genuine archive title. For times when healthy home-cooking matters more than cordon bleu, we have resurrected this excellent war-time food guide.
As revelant in our current thrift minded times as in the forties when it was written this excellent cookery book makes the perfect gift for yourself or someone else.
Uniform with this guide: Food Facts for the Kitchen Front o Make your Garden Feed You o The archive collection- because good advice never goes out of date.
Food Facts for the
Kitchen Front
Filled with no-nonsense war-time recipes, using pure ingredients and simple preparation methods.
Includes valuable information on food groupings and food factors, vital for a healthy and balanced diet.
Table of Contents
Cover Page (#u63b0e50b-63da-5f34-adcc-a0d929964aab)
Title Page (#uba345b62-014a-5851-aaf0-d1de22242c37)
A NOTE ON FOOD VALUES (#u1ff91ee6-28ae-5944-a584-93df8fdd699c)
A NOTE ON FOOD FACTORS (#u1c2f023d-038e-5799-8638-9d92958bc6a7)
VEGETABLES (#ufd3b2bc1-b93a-5676-b37e-adca610e2d89)
POTATOES (#litres_trial_promo)
SALADS (#litres_trial_promo)
HOME GROWN HERBS (#litres_trial_promo)
FISH (#litres_trial_promo)
MEAT (#litres_trial_promo)
OATMEAL (#litres_trial_promo)
SOUP (#litres_trial_promo)
BREAD AND BAKING (#litres_trial_promo)
SAUCES (#litres_trial_promo)
FRUIT (#litres_trial_promo)
PACKED MEALS (#litres_trial_promo)
HAY-BOX COOKING (#litres_trial_promo)
INDEX (#litres_trial_promo)
Copyright (#litres_trial_promo)
About the Publisher (#litres_trial_promo)
A NOTE ON FOOD VALUES (#ulink_8849c84e-1ae3-50b2-bf8e-2c7229d3bc0f)
ONE result of war-time feeding is that we all know something about food values. We have learnt that the foods necessary to health fall into three groups: Energy Foods, Body-building Foods, and Protective Foods.
Let us examine them briefly, with special attention to the foods that are always plentiful. Then we shall see how to eat well-balanced meals that will keep us fit.
GROUP ONE—ENERGY FOODS
Our appetite guides us to eat these foods. We need not plan for Energy Foods in our meals. When we are hungry we naturally want to eat starchy foods, fats and sugar.
Starchy Foods.—Potatoes, Bread and Cereals of all kinds satisfy our hunger and are in good supply.
Fats.—Butter, Margarine, Dripping, Bacon, etc., are still sufficient for our health. We shall not suffer in any way from eating rather less fat than formerly, provided that we eat more green vegetables.
Sugar.—Sugar, dried fruits, honey, jam and confectionery are valuable, but we should not exaggerate their importance. When we talk about “needing sugar for energy” we are inclined to overstate the case. Potatoes and bread will provide all the energy we want.
GROUP TWO—BODY-BUILDING FOODS
These, repairing the tissues, are particularly important for growing children. The main foods in this group are:
Meat, Fish, Eggs, Cheese and Milk.
We have a second line of defence in other more plentiful foods which have body-building value. They are:
Oatmeal.
Wheatmeal Bread and Flour.
Dried Peas, Beans and Lentils.
Potatoes.
Green Vegetables.
GROUP THREE—PROTECTIVE FOODS
We have never eaten enough protective foods. Even in peace-time doctors have urged us to eat more of them. They guard us against infection; they help us to fight tiredness and depression, they keep our complexions clear. Their vitamins and essential mineral salts are indispensable in our daily diet.
It is extremely fortunate that, placed high in this group, there should be some of the foods that are plentiful throughout the year:
